I finally held the first noodle cooking demonstration at home in September after a lot of requests by friends.  I’d like to say and admit that it was a big success….they all went home happy and enjoyed the noodle feast I’d prepared earlier.

To start with, I introduced the difference types of noodles I use.  There are too many types available it would have taken me hours to explain every single one.
The first one I introduced was the wheat flour based, yellow in appearance, with just water mixed into the dough (or with eggs and oil added).  My preference is the non-oil/fat-added type.  Easily prepared and available in all supermarkets.
The recipe for this was a Javanese Noodle with chicken, prawns and vegetables.  This dish can be eaten fresh from the wok or a bit later on like a salad

The second recipe was a Thai/Vietnamese influenced rice vermicelli salad, with loads of mint and coriander, plus minced chicken flavoured with lemon grass, shallots, garlic and fish sauce.  A lovely dish to serve for a summer gathering as this can be made in advance and keep in the fridge to let the flavour to mingle and served at room temperature.

The third dish was Chicken Laksa, a typical Malaysian/Singaporean noodle soup with coconut based stock that I served with the two recipes above, but not demonstrated as we were running short of time, and I could tell that everybody was getting impatient with the ‘lecture’.

The day went really fast and I was pleased that everybody went home happy with a few ingredients and recipes in hand to get them starting with their noodle attempts.

I’m hoping to do another session for those who couldn’t get a space in September and maybe an evening class for ‘ladies who can’t lunch’ and anybody else who would like to learn a few tips in preparing yummy noodles.

Meanwhile, here is my recipe for the rice vermicelli salad dish:

Serves: 4 people

1 very green/unripe mango, shredded
300 gr rice noodles – vermicelli
100 gr ground turkey or ground cooked prawns
8 cooked prawns, peeled
2-3 cloves of garlic, grated finely
3 shallots, finely sliced
1-2 bird’s eye chillies, finely sliced
3 fresh sticks of lemon grass – finely sliced (only the root end)
3 tablespoons fish sauce
juice of 2 to 3 limes
1/2 bunch of coriander
1/2 bunch of mint
Chopped peanuts (optional)

Cook the turkey in 2-3 tablespoons of water for 3 minutes or until it’s cooked and most of the water has evaporated, breaking it up into small pieces, then drain if there is still water left.

Mix garlic, shallots, chillies, lemon grass, fish sauce, limejuice and turkey or prawn.  Taste, it should be salty and sour and slightly hot.

Mix in the noodles whilst they’re still warm, so that they absorb all the flavours.

Soak the noodles in hot water for 4-5 minutes (see instruction on packets) or until soft.  Drain really well and cut them into shorter lengths using a pair of scissors if necessary.

Before serving (at room temperature), mix in the herbs which have been coarsely chopped (almost whole) and the mango.

Scatter with chopped peanuts if used.

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